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Pound Cake with Rum Topping Recipe


"Delicious! A holiday favorite. Amaretto can be substituted for the rum if desired."
Original recipe yield: 1 - 10 inch tube pan.
Prep Time:
25 Minutes
Cook Time:
1 Hour
Ready In:
1 Hour 25 Minutes
Servings:
24

Pound Cake with Rum Topping INGREDIENTS:

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup butter
  • 3 3/4 cups confectioners' sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup cold water
  •  
  • 1 cup white sugar
  • 1/4 cup water
  • 1/2 cup butter
  • 5 tablespoons rum

Pound Cake with Rum Topping DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking powder; set aside.
  2. In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with 1 cup water, mixing just until incorporated. Spread into prepared pan.
  3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  4. In a small saucepan over medium heat, combine 1 cup sugar, 1/4 cup water, and 1/2 cup butter. Bring to a boil, stirring until sugar is dissolved. Remove from heat, and stir in rum. Pour hot syrup over hot cake. Let soak for 20 minutes.